Vegetable Soup For The Crock-Pot

You can change the veggies to match your tastes or for what is in season.
NEED:
1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces1
large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and pepper, to taste
2 tbsp. chopped parsley
Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients. Add the potatoes, bell pepper, green beans, garlic, and stock to the crock pot . Cover and cook on low for 8 hours. • About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley.

Enjoy!